Table of Contents
Quick answer
Anti-caking agents keep table salt flowing in humidity. They may cloud brines; many cooks use additive-free salt for pickling and finishing.
An additive used in table salt to prevent clumping. Common agents include calcium silicate, sodium aluminosilicate, and magnesium carbonate. These keep salt free-flowing but can affect flavor and cause cloudiness in brines.
Anti-caking agents keep table salt free-flowing in humid storage. Producers add small amounts of compounds such as calcium silicate, sodium aluminosilicate, or magnesium carbonate. They help pouring but can add faint off flavors or cloud brines.
In Practice
Iodized table salt flows from a shaker in humid summer kitchens thanks to anti-caking additives. Picklers sometimes choose canning salt without agents for clear brine.